Peanut butter and chocolate frozen cheesecake (no bake)

cheesecake glacé chocolat beurre de cacahuètes - frozen peanut butter chocolate cheesecake

A few weeks ago I was lecturing you on my existential crisis relating to veganism, and here I am today posting the most decadent frozen and decidedly *not* vegan cheesecake you’ll ever see. I’m a creature of paradox, I guess. Though this time I have quite the alibi for being paradoxical: I had to make a birthday cake, the kind you don’t want to miss out on, especially when you already did last year on fairly random (albeit honest) excuses. So this year, I wanted to make this birthday sweetness extra special. I knew it would all have to start with the magical peanut butter + chocolate combination, because that’s really the only thing he cares about in this world.

I also knew the cake would require as little prep as possible, seeing as I’m currently having another 15-pound project that requires quite a bit of attention as well, and it would be all the better if I didn’t have to turn on my oven and could make it ahead of time and store it without a hitch. So when I came across the recipe for this cheesecake, I could tell instantly I had a winner. I tweaked it slightly and it still amounted to something crazy great, so I think frozen cheesecakes are pretty forgiving.

If you find 30 minutes during your summer to make this cheesecake, I can guarantee you will make quite a few people happy –not to mention this thing will last you for days, unless of course you’re living with a pack of starved hounds who favor peanut butter mixed with melted chocolate –it happens.

For more frozen cheesecake summer goodness, take a look at this recipe

cheesecake glacé chocolat beurre de cacahuètes - frozen peanut butter chocolate cheesecake

cheesecake glacé chocolat beurre de cacahuètes - frozen peanut butter chocolate cheesecake

_____________________________________________________

Peanut butter and chocolate frozen cheesecake (no bake)

Prep time: 30 minutes
Chill time: 8 hours
Serves 6 to 8

Ingredients:

For the crust:

- 28 oreos
- 6 – 7 tbsp (100 g) butter, melted

For the cheesecake filling:

- 7 oz (200 g) cream cheese, at room temperature
- 2 tsp vanilla extract
- 9 oz (250 g) mascarpone
- 1 1/4 cup (300 ml = 10 oz) sweetened condensed milk
- 10.5 oz (1 heaping cup) peanut butter

For the topping:

- 7 oz dark chocolate
- 2 tbsp coconut oil
- 5 oz (about 150 g, or scant 1 1/2 cups) mini peanut butter cups, halved or roughly chopped

Directions:

1. To make the crust: Blend the oreos in your food processor until finely crumbled. Place in a medium bowl and mix with melted butter. Lighlty oil the bottom of an 8″ springform pan, then pour the mixture into the pan and pressed evenly into the bottom and slightly up the sides with your fingers. Refrigerate for later.

2. To make the cheesecake filling: Beat the room temperature cream cheese and vanilla extract with a stand mixer or electric beaters for about 30 seconds, until smooth and creamy. Beat in the mascarpone until creamy, then beat in the peanut butter until incorporated. Beat in the condensed milk until smooth. Pour onto the prepared crust, then freeze for at least 1 – 2 hours before adding the topping (the top of the filling will need to have hardened a bit.)

3. To make the topping: In a saucepan or a double boiler over medium heat, heat the chocolate in chunks and coconut oil, until smooth and completely melted. Pour onto cheesecake filling, add the chopped peanut butter cups, then freeze overnight. Remove from the freezer and let sit a couple minutes before slicing with a sharp knife.

______________________________________________

cheesecake glacé chocolat beurre de cacahuètes - frozen peanut butter chocolate cheesecakeMy tips:

- You can halve the measurements of chocolate and coconut oil to make the topping if you wish: as it is, it is oh so yummy but also a bit thick to cut through when coming right out of the freezer (some will say it’s not exactly an issue…)
- Make it ahead and keep in your freezer for several days (just like you would ice cream).

Source: adapted from Chelsea’s Messy Apron.

15 savory summer recipes

15 savory summer recipes

Summer has been a long time time coming in my neck of the woods. In fact, depending on your location on the map, you may have heard of the floods we’ve been having in Paris –the worst in over a century. That ought to give you an idea on where things stand in terms of summer feel.

It’s bad guys, and every new day that we wake up to a rainy sky, we feel more and more down. We need sun! We’re wired to be suffocating in the subway and hating on the absence of AC anywhere in Paris public spaces at this point. Instead we’re forgetting umbrellas one at a time every time we go out, and wonder how long we’re going to have to wear our winter boots (sigh).

To remedy this, I’ve decided to take action, by pretending, at least on this blog, that we are in fact in late June, and that today is indeed THE FIRST OFFICIAL DAY OF SUMMER. I may be in denial, but I guess it’s the life-saving kind of denial. So let’s get started with all things tomato, zucchini and eggplant, preferably roasted and colorful because colors are life.

(Click on the picture for the recipe)
bruschetta-parmesan-courgettes-zucchini-Parmesan zucchini bruschetta is not a bad way to kick off summer.

salade-de-haricots-rouges-avocat-et-maïs-red-bean-avocado-and-corn-salad-1-of-1-1024x682

Red bean, corn and avocado salad, aka Mexican salad, aka cabinet salad, aka the easiest salad on the planet.

salade-de-haricots-verts-à-la-feta-menthe-et-noix-string-bean-salad-with-walnuts-feta-and-mint-1-of-1-682x1024

This string bean salad with feta, walnuts and mint isn’t technically summer fare, but it was too pretty to pass up.

salade-de-tagliatelles-et-tagliatelles-de-courgettes-au-citron-pasta-and-squash-ribbon-salad-with-lemon-1-of-1-2-682x1024

Pasta and squash ribbon salad with lemon — fun to look at, fun to make, fun to eat.

spaghetti de courgettes

Another variation on the zucchini noodle trend: zucchini noodles with roasted cherry tomatoes, toasted pine nuts and lemon.

gratin-de-polenta-aux-tomates-rôties-et-oignons-verts-polenta-casserole-with-roasted-tomatoes-and-green-onions-1-of-1-1024x682

Polenta casserole with roasted cherry tomatoes and green onions –because in case you haven’t noticed, roasted tomatoes = life.

salade de haricots noirs et tomates rôties

Did I mention I love roasted tomatoes? This black bean and roasted tomato salad deserves that much love.

mini-eggplant-pizzas-mini-pizzas-daubergine-1-of-1-682x1024

Moving on from tomatoes, eggplants are the star of this show, where carbs aren’t even invited. From all the positive feedback I’ve been getting on this recipe for years, it’s safe to say you can go ahead and make it, you’re going to be wowed — Mini eggplant pizzas.

quinoa-aux-legumes-rotis-et-c3a0-la-feta-1-of-1

You may have noticed a pattern here: roasted veggies + feta => always a win. Quinoa with roasted vegetables and feta.

caprese-empanadas-tomates mozza basilic

These caprese empanadas are such a hit that *several* restaurant website have used the pic above to advertise their own food. That has to mean something in terms of yumminess, right?

(If you’re not that much into dough-making, skip right ahead to these caprese phyllo dumplings, with step-by-step pictures on how to fold them (spoiler: even a seven-year-old can do it.))

salade haricots blancs et tomates cerise à la menthe

A slightly different and refreshing take on summer with this cannellini bean, cherry tomato and mint salad.

muffin tomates oignons rouge curry

I swear I’m not sponsored by a cherry tomato brand –but what I can tell you is that every other time I have people over, these cherry tomato, red onion and curry muffins are on the table.

salade du berger turque

I know you think this is so basic, but this Turkish shepherd’s salad goes so great with falafel, hummus, pitta bread, or anything really, that it deserves a spot on this list for sure.

salade mangue avocat oignons rouge - avocado mango red onion salad

A touch of exoticism with this mango, avocado and red onion salad. I don’t know what I like best in it: the mix of colors, textures, or flavors… So much going on in there.

bruschetta tomates

To round up the list, classic bruschetta: one of the very first recipes I posted on this blog — which goes to show even back then I knew what this was all about.

Lemon and almond loaf (vegan)

cake vegetal citron amandes -vegan lemon almond loaf

Guys, it’s been a month. I’m so embarrassed. I don’t think I ever lapsed from the blogosphere for so long, in the four and something years I’ve been around. I could give you a million valid reasons for my radio silence, one of them being the pile of full boxes currently sitting in my bedroom, or the pile of empty-waiting-to-be-filled boxes lined up in my kitchen. I am literally in between, which is always a confusing time.

Not to mention the (not so) tiny (anymore) gremlin taking up all my time and energy and love and interest these days, who made me forget the time when cooking was the best therapy for me. Cuddling works pretty well too, I have to say.

So I am not going to tell you about all this (private life, yuck), and instead I am going to focus on one thing today: PLANT BASED DIETS. I have a deep and abiding respect for those of you who follow a plant-based diet. I can’t say that I will get there one day myself, but I do feel that it’s the right thing to do for so many reasons, the most convincing as far as I’m concerned being the environment. I’m sure most of you have heard that horrifying figure by now: you need 15 000 liters of water (that’s almost 4000 gallons) to produce 1 kg (that’s 2 lb) of meat. Staggering to even try to fathom what that means.

So even if I still love my unpasteurized cheese and I may or may not have a milk carton sitting in my refrigerator as I type, I feel like gradually switching to a vegan way of cooking makes sense. Actually, I think that’s even truer as far as baking is concerned, especially when you realize with oh so much joy and pride that you can bake anything without butter or eggs. Like this bread which is light and fluffy and lemony and loafy as can be. No one will ever know you based it on plants (see what I did there?), I swear. Gotta start somewhere. Let’s do this!

cake vegetal citron amandes -vegan lemon almond loaf

______________________________________________________

Lemon and almond loaf (vegan)

Prep time: 20 minutes
Cooking time: 35 minutes
Yields 1 loaf

Ingredients:

- 3/4 cup (100 g) whole almonds
- 1 1/2 (200 g) cups flour
- 1/2 almond meal
- 1 tbsp baking powder
- 1 pinch of salt
- 8.5 oz (240 g) silk tofu
- 1/4 cup (60 g) cassonade
- 1 tbsp vanilla sugar
- 1/2 cup (120 ml) plant milk (oat milk for me)
- zest of 1 lemon
- 1 tsp rice or cider vinegar
- 1 tsp almond extract
- about 1/3 cup sliced almonds, to decorate

Directions:

1. Preheat oven to 375°F. Line a wide loaf pan with parchment, and grease the uncovered sides, if there are any. Pulse the whole almonds 3 – 4 times in a food processor to roughly chop them.

2. In a medium bowl, stir together the flour, almond meal, baking powder and salt. In a large bowl, whisk the silk tofu, cassonade and vanilla sugar, until smooth. Whisk in the flour mixture in three installments, until smooth. Whisk in the milk until combined. Stir in the vinegar, almond extract and lemon zest.

3. Stir the chopped almonds into the batter, and pour into prepared pan. Sprinkle with sliced almonds, and bake for 35 minutes.

______________________________________________________

cake vegetal citron amandes -vegan lemon almond loafMy tips:

- My loaf baked for 40 minutes, it was delicious but it could have been slightly more moist — that’s why I suggest a 35 minute baking time.
- The original recipe used 12 oz silk tofu, which might also yield a moister bread.

Source: slighty adapted from Sweet Kwisine.

One pot pasta provencale

one pot pasta à la provençale

It’s been forever and a day since I was last here to say hi and entertain you with my sleepless life stories, so if you’ve missed me, I apologize. Just know that I’ve missed you too. I’ve missed the cooking, the arranging the food so it looks half decent while ignoring the huge mess in the kitchen, the taking pictures of said food when there are a million chores more urgent to tackle, the putting the camera away in an instant so we can finally eat the damn food I’ve so carefully photographed, the feeling like my best is never good enough. I’ve missed it all.

Now that my gremlin, flesh of my flesh, has given me the gift of time (read: a whole 30 minutes without yelling or crying or screaming — those are three very different things for a baby), I’ve decided to put it to good use, and make the now way-too-popular one pot pasta. It’s not like I haven’t done it before, but it’s just that this dish was simply perfect today. Why? Let me make you a list:

- I had all the ingredients on hand, which means no running to the store with a half-dressed, half-hungry, half-awake, half-fidgety baby. NO GOING OUT OF THE HOUSE. Kind of my new favorite life goal, along with no getting dressed before 2 pm. Please don’t tell anyone.

- It helped clear out my pantry, which has been another goal of mine lately since we’re moving out soon. Turns out, with this recipe, I killed many birds with one stone, and I didn’t have to scratch my head thinking “How can I combine canned salmon (?! where did that come from anyway), crackers, canned pumpkin and cornmeal in an elegant yet sensible meal?”. I usually like such challenges, but these days I’m learning to lower my self-expectations and tune out my overachieving temper.

- It’s vegan. No need to expand on that one.

- It’s creamy. As in “Why the heck is this pasta dish so creamy, did I inadvertently add cream in while cooking it?” #sleeplessnights

- It’s comforting. Comfort is all I ask for when I haven’t slept in 15 weeks and counting, and don’t know when I’ll have time to wash my hair next. Go with the flow girl, and embrace the comfort. Pasta = heart.

one pot pasta à la provençale

_____________________________________________________

One pot pasta provencale

Prep time: 10 minutes
Cooking time: 15 minutes
Serves 4

Ingredients:

- 1 lb pasta (whole wheat penne for me)
- 1 oignon, finely chopped
- 2 cloves garlic, minced and germs removed
- 1/2 cup (60 g) pitted green olives, chopped
- 1 cup (280 g) sundried tomatoes in oil, roughly chopped + 3 tbsp oil from the jar
- freshly cracked pepper
- 4 1/2 cups water

Directions:

1. Place all ingredients in a large sauté pan. Bring to a boil, then simmer, stirring very regularly for even cooking, until all the liquid has been absorbed (about 10 minutes).

2. Taste the pasta: if too al dente, add 2 tbsp water and simmer, stirring constantly, until the liquid has been absorbed, the pasta is cooked and the consistency is creamy. Adjust seasoning and serve warm.

__________________________________________________

one pot pasta à la provençaleMy tips: 

- I didn’t add any salt because there was enough with the canned olives and sundried tomatoes for my taste.
- The amount of water needed will vary according to the type of pasta used. I guess using whole wheat pasta makes the cooking time slightly longer. Adjust water and cooking time, tasting your pasta after 10 minutes.

Source: adapted from La p’tite cuisine de Pauline.

Oatmeal and wheat bran cookies

biscuits légers avoine son de blé - oatmeal and wheat bran cookies

I had wheat bran in my cabinets. So of course, after a quick internet search, I set out to make Digestive –some of the most addictive cookies out there, if you ask me. I remember last summer when I discovered chocolate-filled Digestive sandwich cookies, I literally had to look away so I didn’t have the whole package in one sitting. Every morning I would get out of bed with the firm resolution to be reasonable as far as chocolate-filled Digestive were concerned. I haven’t bought another box since. True story.

But this story is not about that. Actually, the recipe I came across ended up being a bit far from the original Digestive recipe, but nevermind, it taught me something else. I will eventually make real Digestive cookies, but in the meantime, thanks to this recipe I realized that you can have delicious and deliciously healthy (and vegan!) cookies with very little refined sugar in them, and still enjoy them to the fullest. And you can also use the magic little trick that is wheat bran in basic recipes such as cookies to your advantage: wholesome and tasty, my basic dream combination.

In truth, you can barely taste the sugar in these little things, but that’s part of their beauty, in my humble opinion. My sugar-addicted better half (and that’s putting it mildly –the addiction, not the ‘better’ part) even said repeatedly how much he loved them because these were not ‘threatening’. His words. If you’ve ever had a whole box of chocolate-filled cookies (or chocolate bar? Or chocolate-filled cookies with a chocolate bar?) in one sitting, you’ll know what this means.

biscuits légers avoine son de blé - oatmeal and wheat bran cookies

biscuits légers avoine son de blé - oatmeal and wheat bran cookies

_____________________________________________________

Oatmeal and wheat bran cookies

Prep time: 15 minutes
Chill time: 30 minutes
Cooking time: 15 minutes
Yields about 25 small cookies

Ingredients:

- 1 cup (75 g) instant oats
- 1/2 cup (50 g) wheat bran
- 1/4 cup (50 g) cassonade
- 3/4 cup (100 g) flour
- 1 tsp baking powder
- 4 oz (120 g) vegan margarine
- 1/4 cup water

Directions:

1. Roughly pulse the oats in your food processor for a few seconds. In a bowl, stir the oats, bran, cassonade, flour and baking powder.

2. Add the margarine in pieces and mix with your fingers until you get a crumbly dough. Add the water and knead to shape into a ball. Cover with wrap and refrigerate for 30 minutes or overnight.

3. Preheat oven to 375°F and line a baking sheet with parchment. Shape walnut-size balls with the dough, press between the palms of your hands to flatten, and place on prepared baking sheet, slightly apart from one another. Bake for 12 to 15 minutes, until the edge starts to turn golden. Remove from oven (the cookies will still be very soft!) and let cool for a few minutes before serving or storing.

_____________________________________________________

biscuits légers avoine son de blé - oatmeal and wheat bran cookies My tips:

- The original recipe uses butter — if you do so, use softened butter.
- This recipe is vegan if you use vegan margarine.
- I tried refrigerating the dough 30 minutes or overnight (even slightly longer), it holds up well in both cases and the end result is identical.

Source: Odélices.

Carrot, avocado and walnut salad with lemon and parsley dressing

salade carottes avocats noix - walnut avocado and carrot salad

I am so excited about this salad, it’s ridiculous. You will rarely see me excited about a salad (about a pizza, or a pasta dish? sure), but a salad, not so much. You might say that I’m just like every other food-obsessed person out there, and you might be right. That might explain the very sparse occurrence of salads on this blog. But today I’ve realized, as I seem to to only once every quarter, that a salad can actually be something to be excited about.

So many reasons why this is awesome. First, it rehabilitates the often discarded –at least in my kitchen– carrot, as a crudité. As unseasonal as they are, tomatoes are usually the star of my crudité show, because they’re colorful, okay, but mostly because they’re so low-maintenance. Roughly slice it, and you’re good to go. Carrots? Well I used to think you had to peel it and grate it before there was anything else you could do with it. You see where I’m going with this, you insightful reader you.

Here, I don’t peel anything, and I don’t sprain my elbow grating anything either. It all goes in the food processor, and you’re done. And you still end up with a colorful salad, plus you don’t need to repress the shame of making a tomato salad in the heart of winter. Come on, don’t pretend you don’t know what I’m talking about. The magic of the lemon + parsley situation is akin to making a carrot tabbuleh, which is nothing short of awesome, combined with creamy avocado and nutty walnuts (yup yup), it ends up being one of those incredibly simple recipe where you rediscover everyday ingredients just by the way you combine and prepare them. I guess that’s what cooking is about at its best, and I love being reminded of it.

salade carottes avocats noix - walnut avocado and carrot salad

_____________________________________________________

Carrot, avocado and walnut salad with lemon and parsley dressing

Prep time: 15 minutes
No cooking
Serves 3 – 4

Ingredients:

- 1 lb organic carrots
- juice of 2 lemons
- 1 handful flat leaf parsley, finely chopped
- 2 avocados, cubed
- 1 handful walnuts, roughly chopped
- a drizzle olive oil (optional)

Directions: 

1. Place the roughly chopped carrots in the bowl of your food processor and pulse until you get a grated consistency and no more big chunk remains. Do not overpulse, and stir if needed so the big chunks get chopped evenly.

2. In a salad bowl, stir together the carrots, lemon juice and chopped parsley. Refrigerate if you make it ahead. Before serving, add the cubed avocado, walnuts, and a drizzle olive oil if you wish.

____________________________________________________

salade carottes avocats noix - walnut avocado and carrot saladMy tips:

- No need to peel the carrots if they’re organic!
- Once grated, the carrots need to be mixed with the lemon juice quickly, or they will turn brown.
- For the same reason, only cube and add the avocado right before serving.

Source: Clementine Cuisine original.

Carrot and almond savory muffins

muffins salés carottes amandes - savory carrot and almond muffins

Originally, I had my eyes on these muffins, but since I’ve come up with the genius idea to not eat any refined sugar for the whole month of April, these were off the table… So I decided I could play around with the whole ‘carrot muffin’ theme, and turn them into appetizer fare. Which I did. Successfully, I might add. These days, any small victory is something to cherish –such as spending more than 2 minutes at a time in the kitchen, and not just to mix formula. So you can imagine how proud I was when I finally managed to 1) actually finish a recipe 2) that I had developed in my head (you tend to get a lot of middle-of-the-night thinking time when you raise a baby) 3) and without sugar! Win win win.

What do I love about these? One, they use whole wheat flour, which I’ve lately fallen in love with. I love the nutty taste and grainy texture it brings to any recipe. But that’s not the only trick up these muffins’ sleeve, oh no. They also taste of cumin, which is always a good pick when you want to travel in your mouth. But mostly, the carrot-to-anything else ratio is perfectly bikini-friendly. Not that I’m planning on wearing a bikini in the days to come (thank goodness for the next two months), but still, it’s there. It may or may not be related to the fact that I’m not having sugar this month.

Anyways, these are tasty, healthy, and guilt-free. Yay for carrot muffins that make me forget I cannot have their sweetened counterpart!

muffins salés carottes amandes - savory carrot and almond muffins

_____________________________________________________

Carrot and almond savory muffins

Prep time: 25 minutes
Cooking time: 12 minutes
Yields about 15 muffins

Ingredients:

- 14 oz (400 g, about 3 large carrots) carrots, grated
- 2 eggs
- 1 cup (240 ml) buttermilk
- 1/4 cup (60 ml) olive oil
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cumin
- 2 cups (240 g) whole wheat flour
- 1 1/2 cups (125 g) sliced almonds

Directions:

1. Preheat oven to 400°F and grease muffin pans, if necessary.

2. In a large bowl, whisk the eggs, olive oil and buttermilk. Whisk in the baking powder, salt and cumin. Using a spatula, stir in the flour until well combined, then the grated carrots, and finally 3/4 of the almonds (set some aside to top the muffins.)

3. Pour into prepared pans, sprinkle each muffin with a few sliced almonds, then bake for 12 to 14 minutes, checking after 10 minutes: if the top is too brown, lower to 375°F. Let cool before serving or storing in an airtight container.

____________________________________________________

muffins salés carottes amandes - savory carrot and almond muffinsMy tips:

- You don’t need to peel the carrots before grating them if they’re organic.
- Cooking 12 minutes ensures a very moist center. If you like your muffin to be on the crumblier side, cook for an extra 2 – 3 minutes.

Source: Clementine Cuisine original.

Baked falafel with sesame dipping sauce

baked falafel with sesame dipping sauce - falafels au four sauce au sesame

In my world, falafel are dipped. That’s just how it is, don’t try to counteract that. Because if they were dressed, that would imply me running over town to get all the necessary ingredients to a falafel pitta, and then setting out to make homemade pitta bread, which kind of defeats the whole purpose of making no-fuss baked falafel in the first place, doesn’t it?

So I made falafel and served them appetizer style, with a dipping sauce. It was so much less involved and proportionally so much more satisfying than having to set the standard so high as to reproduce the café-style version. It was just relieving.

For years I’ve had falafel on my mind, but when it comes to deep-frying, I have a certain reluctance. On the one hand, I’m so afraid of a pot of boiling oil that I feel like it’s going to turn me blind or scar me for life or something. To me, cooking is supposed to be fun, not dangerous –I’m definitely not a risk-taker. On the other hand, when I do muster the courage to boil a pot of oil, I can’t help but hear my heart weep at all this bad unhealthy fat which is bound to make it (my heart, that is) so much weaker. I love my heart, and I want it to keep going on as long as possible given the odds (i.e. I want to keep eating cheese whenever I need to), so I can settle for less fried oil if that’s what it takes.

And then I finally found the most straightforward and faithful to the original baked falafel recipe. Turns out, all it takes is the right amount of herbs and spice, and an oven can replace frying oil. All hail the chick pea gods.

baked falafel with sesame dipping sauce - falafels au four sauce au sesame

baked falafel with sesame dipping sauce - falafels au four sauce au sesame _____________________________________________________

Baked falafel with sesame dipping sauce

Prep time: 15 minutes + 1 hour soaking
Cooking time: 30 minutes
Yields 12 small falafel balls (serves 2 – 3) 

Ingredients:

For the falafel:

- 1 cup dried chickpeas (not canned)
- 1 drizzle vegetable oil
- 1 small onion, peeled and roughly chopped
- 1 handful (about 1/2 cup) fresh flat leaf parsley leaves
- 1 handful (about 1/2 cup) fresh cilantro leaves
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
- fresh ground pepper

For the dipping sauce:

- 2 tbsp tahini (sesame paste)
- 1 – 2 tbsp water (for thinning)
- juice of 1/2 lemon
- a few leaves fresh flat leaf parsley, chopped

Directions:

1. To make the falafel: Soak the chick peas in a large volume of water for at least 1 hour, or up to overnight. Rinse and drain. Preheat oven to 375°F. Grease the bottom of a large oven proof pan (such as a tart pan) lightly.

2. Place the drained chick peas, onions, parsley, cilantro, garlic, olive oil, cumin, cinnamon, salt and pepper in the bowl of your food processor and puree until a dough forms and no whole chick pea remains. It may takes several minutes depending on your food processor.

3. Shape into walnut-size balls and place on greased pan. Bake for 15 minutes, then flip and bake for another 10 minutes. Serve warm with sesame sauce (see below.)

4. To make the dipping sauce: Combine all ingredients in a bowl, season with salt and pepper if you wish, and stir well until smooth. Serve immediately.

__________________________________________________

baked falafel with sesame dipping sauce - falafels au four sauce au sesame My tips:

- Use the best quality chick pea you can, mine wasn’t (I found out too late), which implies longer soaking time…
- The dipping sauce can be turned into dressing, if you add greens and tomatoes and cucumber (for instance) to the falafel. In this case, it might need more water to thin.
- Don’t make the dipping sauce ahead, or the lemon will react with the tahini.

Source: slightly adapted from Cookie+Kate.